Lv313
242 积分 2025-12-21 加入
INFOGEST static in vitro simulation of gastrointestinal food digestion
10天前
已完结
An in vitro batch fermentation protocol for studying the contribution of food to gut microbiota composition and functionality
16天前
已完结
A comprehensive review on yogurt syneresis: effect of processing conditions and added additives
18天前
已完结
Yogurt fortified with various protein hydrolysates: Texture and functional properties
27天前
已完结
Quality parameters of natural phenolics and its impact on physicochemical, microbiological, and sensory quality attributes of probiotic stirred yogurt during the storage
27天前
已完结
Quality characteristics and antioxidant activities of goat milk yogurt with added jujube pulp
27天前
已完结
Influence of sonication-assisted fermentation on the physicochemical features and antioxidant activities of yogurts fortified by polyphenol-rich pineapple peel powder with varied chemical profiling
27天前
已完结
Comparison of physicochemical properties and volatile flavor compounds of plant-based yoghurt and dairy yoghurt
28天前
已完结
Regulation on the quality of yogurt by phenolic fraction of mulberry pomace supplemented before and after fermentation
3个月前
已完结
皖公网安备34019202002308
